Coq au Vin (Chicken in Wine)

When the French want comfort, they turn to rich, deep flavored stews. This iconic dish was the first stew I made with my French godmother. Her recipe took 3 days to make, but who has 3 days to make dinner? This recipe is easier and comes together much faster, without sacrificing any of the delicious rich flavor. Bon Appetit!

Coq au Vin

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Serves: 6 Total Time: 1 hour 30 minutes


  • 1/2 cup extra thick cut bacon, diced
  • 2 tablespoons olive oil
  • 3 1/2 to 4 1/2 pounds chicken, broken down into parts or you can use all of one part, or a combination of your favorite parts (I love using bone-in/skin on thighs and legs)
  • 1/4 cup Cognac
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 6 fresh Thyme sprigs20 small white onions, peeled (if you can’t find fresh, frozen work great!)
  • 3 tablespoons flour
  • 2 cups red wine, preferably Burgundy, Côtes du Rhône, or Pinot Noir (It’s SO important to use really good wine. If you would drink it than now is the time to use it!)
  • 2-4 cups chicken stock
  • 2 garlic cloves, mashed or minced
  • 1 tablespoon tomato paste
  • 3/4 pound fresh button mushrooms, trimmed, washed, and quartered


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